Cream of Pumpkin Soup With Pumpkin Seed Oil

Heat the oil in a large pan and gently cook the onions until soft but not brown.

Stir in the ground cumin, cook for 1 minute then add the chopped pumpkin and cook for 5 minutes, stirring from time to time.

Add the stock, bring to a boil then season with salt and pepper, reduce the heat and simmer gently for 15 - 20 minutes or until the pumpkin is very tender.

Blend the soup in a food processor or with a hand blender then add the cream. Reheat gently, check the seasoning and pour into warmed bowls. Swirl the pumpkin oil into the soup and serve immediately.